Spice up your dinner repertoire with this tasty one pot meal – Aloo Gobi, or my version of it anyway. I love vegetable based Indian curries, and this one is so versatile. Enjoy this easy Cauliflower & Potato Curry with some naan bread or rice as a main meal, or serve it as a side with some grilled chicken or meat.
I was inspired to make it after watching a new BBC family cooking show on Netflix – The Big Family Cooking Showdown, where it was made in a vegetarian challenge. It looked delicious, and luckily enough I happened to have most of the ingredients at hand – how often does that happen.
Lately I’ve really been trying to use up what I have in my pantry, so I made up my own mix of spices from what was in my drawer. Not 100% authentic as I’ve made this recipe up myself with whatever I had on hand, but tasty all the same.
The spice profile is fairly mild so it’s a perfect family meal – my kiddo loved it! Of course you can adjust any spices to your taste (or use what you have on hand). There’s really no chili in this so you don’t have to worry if you’re a bit shy with the ‘hot stuff’. Of course if you’d like it spicy, go ahead and add a chili or two.
I’ve noticed there are lots of styles of Aloo Gobi, some are dry and roasted, others very saucy, I’m sure everyone has their own family recipe. This one has a tomato base, but the liquid is cooked off so it’s a drier curry. That’s how I like it.
- ½ head cauliflower
- 3 large potatoes peeled (waxy kind is best)
- 1 small onion sliced lengthwise
- ½ bunch coriander (cilantro) (about 5-6 stalks with roots)
- 2 cloves garlic crushed
- 2cm fresh ginger root grated
- 1 tsp curry powder (your favourite)
- 1 tsp ground turmeric powder
- 1 tsp ground nutmeg
- 1 tsp ground cumin
- 1 tin (400g) cooked tomatoes crushed or chopped (or 2 large chopped ripe tomatoes)
- ¼ cup vegetable oil
- ½ cup boiling water
- Salt and pepper
- Separate cauliflower into florets and cut potato lengthwise into wedges - set aside
- Finely chop coriander stalks, and roughly chop leaves. Set leaves aside for later.
- In a pan with lid, place the oil and warm on a medium heat.
- Fry off ginger, garlic, coriander stalks and spices in oil until fragrant to make your spice base.
- Add onion and saute till soft, taking care not to overheat pan an burn spices.
- Add potato and cauliflower, mix well to coat. Season well with salt and pepper.
- Add tinned tomato and ½ cup boiling water.
- Cover with lid and simmer for about 15-20 minutes or until the potato is just tender. The liquid will steam the vegetables so try not to open the lid too often.
- Uncover and simmer off extra liquid.
- Taste and season again if required. The potato really takes more salt than you think so don't skimp or you'll have a bland dish.
- Stir in coriander leaves to serve.
Tastes even better the next day,
You may also like –